Art by Yayay de Castro, food photography by Maia Puyat
Last Madrid Fusion, a bevy of Michelin star chefs dropped by the Philippines to welcome the unveiling of this historical event. One of those chefs was Hong Kong based chef Alvin Leung, known for his characteristic cuisine: X-treme Chinese.
In a recent trip to Hong Kong, Style Bible paid a visit to Leung’s 3 Michelin Star restaurant Bo Innovation, and we weren’t let down. Turns out - X-treme Chinese is delicious! And gorgeous, too.
Here we have the 8 dishes from the Chef’s Menu – each a masterpiece – with 8 runway pieces to match.
Left: Armani Prive’s Spring 2015 Couture
Translation: Shanghainese “jolo,” woba, sugar snap peas, avocado, lemon
Right: Vitorino Campos’ Sao Paulo Spring 2015
Translation: Toro, “wok air” powder, mixed noodles
Left: Gail Sorronda’s Australia Spring 2015
Translation: “Cha siu bao”
4. FOIE GRAS
Left: Acne Studios’ Spring 2015 Ready-to-Wear
Translation: “Mui choy” caramel ice cream, green apple
5. MAO TAI
Right: Carla Zampatti’s Australia Spring 2015
Translation: Hawthorn, lemongrass, passion fruit
6. RED MULLET
Right: Viktor and Rolf’s Spring 2015 Couture
Translation: Yuzu, black bean, black garlic, mullet roe
Right: Alberta Ferretti’s Spring 2015 Ready-to-Wear
Translation: Black truffle, cauliflower risotto, salty duck egg sauce, pickled cauliflower, English mustard foam, duck jus
Right: Triya’s Sao Paulo Spring 2015
Translation: Dried mandarin peel chocolate fondant, yuzu ice cream, orange “lady fingers,” mandarin coulis